I’ve had this amazing recipe in my head for a few months now. I had tasted it back when my brother graduated 8th grade, and we had all gone to CPK for lunch. Someone had ordered this creative dish called “kung pao spaghetti” with shrimp and it was so unique and tasty, I still remember it today. But there are a couple of problems I had. For one thing, there is no California Pizza Kitchen in Oklahoma (as far as I know), and for another, I’m not a huge shrimp fan. So what better opportunity than to create a copycat Kung Pao Chicken Spaghetti?
This is so much better than ordering greasy, sodium-laden, MSG-filled takeout (although that is good once in a blue moon). The flavors are bold, the ingredients are fresh, and the concept is just so cool. I love fusion foods like this one.
I’d describe it similar to the textures of a Chinese noodle stir-fry, but different because of the peanuts and dried chiles, and the flavor of the kung pao sauce. I didn’t add any other veggies besides green onions, but I’m pretty sure you could sneak in some stir fried carrot slices or broccoli pieces.
This creative spin on spaghetti starts off by cooking the chicken to a crisp. Then, you make a sauce similar to the one you would put in kung pao chicken. I also used dried red chiles and roasted peanuts for extra flavor that made this so similar to the classic Chinese dish, but also unique. You finish up the dish by tossing it all together with some cooked spaghetti and top with green onions for garnish. This is a tried and tested recipe from my kitchen, be sure to try this special kung pao chicken spaghetti with your family soon!
- 1 package spaghetti (16 oz)
- 1lb boneless, skinless chicken breast or leg meat
- 2 tbsp cornstarch
- 5 tbsp cooking oil
- 3 cloves garlic, sliced
- 1/2 cup peanuts, unroasted
- 3-5 whole dried red chiles
- 1 bunch green onion, sliced thinly
- 3/4 cup chicken stock
- 1 tbsp cornstarch
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 3 tsp red chile paste or Sriracha
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- Place the ingredients of the sauce into a saucepan and simmer for 7-10 minutes on low until it coats the back of a spoon, or until it reduces to a thicker sauce (it won't be too thick, but thin enough to coat spaghetti later on). Turn off stove and let it cool down.
- Boil the spaghetti noodles according to package directions. Drain and set aside in a covered pot.
- Cut the chicken into 1/2 in square pieces. Stir together with 2 tbsp cornstarch.
- In a large pan, heat 2 tbsp oil and add the chicken. Cook until golden brown and completely cooked. For chicken breast, about 5 min; for leg meat, about 7-8 minutes on medium.
- Add the sliced garlic and stir in with chicken on low heat for 1 minute.
- Remove the chicken and garlic in a plate.
- In the same pan, add remaining 3 tbsp oil. Toss in the peanuts and stir on medium until they are golden, then remove onto a paper towel lined plate.
- Toss in the dried red chiles and fry on medium until fragrant and slightly dark, about 1 minute. Remove onto same plate as peanuts.
- In this same pan, add the cooked noodles, cooked chicken, peanuts, and red chiles. Pour in the sauce, little by little and toss to mix everything well. You may have some remaining or you may use it up, depending on your preference.
- Sprinkle green onions on top and serve hot.
Add any veggies you want after stir frying them separately: carrot sticks, broccoli, snap peas, etc.